OMG guys. These are delicious! This was dinner last night, just trying to use up what we had in the fridge before we head home.
I've been trying to eat organ meat on a regular basis at the recommendation of my nutritionist. It is shocking when I enter my meals into Cronometer the difference in the nutrients I consume on days that I eat organ meat.
And, it's actually starting to grow on me. It definitely helps when you can mask the flavor and texture of it, like this recipe. There was one, maybe two bites that I noticed the liver flavor, and that's because I didn't get enough of the Cilantro Lime Crema on there.
By the way, you need to try the Cilantro Lime Crema, it goes well on sooooo many things! Adds lots of healthy fats and flavor too!
How to Mask Organ Meat
First off, you need to soak your organ meat in apple cider vinegar or milk for several hours in the fridge. Drain and rinse very well prior to using.
You've got to season it well, and combine it with several other flavors, which is part of the reason I like the Cilantro Lime Crema so much! If you like spicy, load it up with the cayenne. Spice and seasonings also helps to hide the flavor. I didn't go crazy with the cayenne on mine and it still worked nicely, they weren't very spicy at all.
Another thing that I think helps a ton is to chop the organ meat really small, like as small as you can with a knife, it disperses it better. Then mix it with another meat. Your taste buds will start to become accustomed to the flavor and over time you will acquire a taste for it. At least that's what I've found to be true over the years with other things I hated like brussels sprouts. And I'm noticing it with the organ meats as well. My body is actually starting to crave them. Even though I don't love the flavor of them, I literally think about eating them when it's been more than several days. My take on that, is that my body NEEDS the nutrients they provide!
An example of spice and seasonings helping mask the flavor is my recipe for Keto Dirty Rice, I was shocked at how well the cajun seasoning hid the liver flavor, I barely noticed it. If I served it to someone and didn't tell them there was liver in it, I truly don't think they would have known.
Keto Wraps
This keto journey hasn't been very long for me at this point, only about 4 months. The only wrap I had tried up to this point was Crepini wraps and they are fine, nothing impressive, they tear easily so I would always double them up.
When I was at the store the other day I was perusing the options for low carb, clean wraps. I picked up a pack of Egglife wraps and they had actually been in the fridge for a minute, shoved to the back, forgotten. Cleaning out the fridge to prepare to head back home in a few days I discovered them.
Holy moly guys! These things are good! They didn't tear at all!
I wish they had bigger ones, and maybe they do...I need to look into that actually. They were perfect size for tacos, but for like a sandwich wrap I like bigger tortillas.
I browned them on both sides in a pan with avocado oil and they were perfect. These will definitely be making an appearance again!
Assemble those tacos and get to eatin'!
Please let me know in the comments below if you try this recipe!!
Don't forget to come back after you make these and rate it with the stars at the top of the recipe card!!!
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